| Most Jamaican Jerk Chicken Recipes found outside of | | | | 1) Combine the marinade ingredients and process in a |
| Jamaica are a major disappointment. They usually | | | | blender or food processor for about one minute until |
| consist of some weak, slightly spicy chicken breast | | | | pulverized. Use rubber gloves when handling the |
| that is grilled and served. These jerk recipes do not | | | | peppers. |
| even come close to what you will find in the jerk huts | | | | 2) Trim and discard any large pieces of fat on the |
| of Jamaica. | | | | chicken pieces. Cut a few shallow slits in each piece of |
| This Jamaican jerk chicken recipe will change all that. | | | | chicken. This will let the flavors of the marinade and |
| We're talking about smoking-hot, well-seasoned jerk | | | | the smoke seep into the chicken. Place all chicken |
| chicken, cooked the way it was meant to be. The | | | | pieces into a large, sealable plastic bag. Pour the |
| flavor goes right to the bone, and the complexity of all | | | | marinade into the bag, seal, and mix it all around the |
| the ingredients is mind-blowing. | | | | chicken. Place in refrigerator to marinade for 12-16 |
| This authentic jerk recipe begins with a wet marinade | | | | hours. |
| over thighs and drumsticks, and never breasts. The | | | | 3) Prepare a charcoal fire with higher heat on one side, |
| really important flavors in this recipe are thyme, allspice, | | | | and lower heat on the other (two-tone fire). Push the |
| and hot chiles. This recipe does not skimp on chiles and | | | | charcoal all the way to one side so it only covers |
| is very spicy. It uses a charcoal grill for best results and | | | | about 1/3rd of the charcoal grate. If you are using a |
| authenticity. | | | | smoker, set it for a heat range of 225-250 degrees |
| In Jamaica, jerk chicken is normally cooked over | | | | Fahrenheit. Drain the water from the apple chips, and |
| pimento branches (allspice). If apple wood is easier to | | | | add about half of them to the grill. |
| find, we will be using that. But extra allspice will have to | | | | 4) Remove the chicken from the plastic bag and let sit |
| be added to make up the difference. The chicken is | | | | on a tray for 20-30 minutes before grilling. Pour the |
| smoked at slow temperatures for a time, then grilled | | | | marinade into a small saucepan and keep it |
| quickly to crisp up the skin. | | | | refrigerated for the first hour of the chicken cooking. |
| Authentic Jamaican Jerk Chicken Recipe | | | | 5) Use a wire brush to clean the cooking grate. When |
| This makes enough jerk chicken for about 4-6 | | | | the apple wood begins to smoke, start grilling the |
| servings, so double the recipe if needed. | | | | chicken, skin side down, over the side of the grill |
| Marinade | | | | without the charcoal (indirect heat). Close the lid and |
| 1/2 cup fresh orange juice | | | | keep closed as much as possible. |
| 1/2 cup fresh lime juice | | | | 6) Bring the marinade to a boil, and let it boil for about |
| 1 bunch of green onions, white and green parts roughly | | | | 30 seconds or so to kill any bacteria. Brush the |
| chopped | | | | marinade all over the chicken, then turn skin side up. |
| 3 large garlic cloves, roughly chopped | | | | Add the remaining wood chips, cover, and continue to |
| 2-3 habanero or Scotch bonnet peppers, stemmed | | | | grill for another 45 minutes to an hour. |
| and seeded | | | | 7) At this point, the meat will be very tender, but the |
| 1 tablespoon fresh thyme leaves (or 2 tsp. dried) | | | | skin will be soft and rubbery. Move the chicken to the |
| 1 tablespoon ground allspice | | | | hot side of the grill, skin side down first, and cook until |
| 1 tablespoon kosher or sea salt | | | | well-browned on all sides (5-10 minutes), turning once or |
| 2 teaspoons ground black pepper | | | | twice, and moving pieces around for even cooking. |
| 1 teaspoon dry mustard | | | | Serve chicken warm. |
| 1/4 teaspoon dry or freshly grated nutmeg | | | | Once again, this is not for weak. But the spices and |
| 3 pounds bone-in chicken drums and thighs | | | | flavors from this authentic Jamaican jerk chicken |
| 2 large handfuls apple wood chips, soaked in water for | | | | recipe will have you saying "no worries" in no time. |
| about 30 minutes | | | | |